Espresso Chocolate Chip Cookies (Small Batch)
A coffeehouse twist on a classic chocolate chip cookie using 1 stick of butter and a single packet of instant espresso. Chewy, crisp-edged, and deeply flavorful—perfect with a glass of milk or an iced latte.
Equipment
- Mixing bowls
- Hand or stand mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 packet espresso powder about 1 tsp instant espresso powder
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 to 1 cup chocolate chips or chopped chocolate
- Optional: flaky sea salt for topping
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and instant espresso powder until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Chill dough in the fridge for 30 minutes if time allows (this enhances flavor and helps prevent spreading).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Scoop cookie dough into balls (1 1/2 tablespoons each) and place on the sheet with space in between.
- Bake for 10–12 minutes, or until edges are golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky salt while warm, if using.
Notes
Want extra espresso flavor? Use 1.5 tsp instant espresso powder.
Try a mix of semisweet and dark chocolate for extra richness.